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Editor's note
Roasted vegetable soup with cream gains traction in Western markets as an easy, minimal-cleanup recipe that yields restaurant-quality results. The time-saving approach—minimal prep, one-pan roasting, blender finishing—offers practical insights for both home cooks and professional kitchen efficiency.
This roasted red pepper & tomato soup is ridiculously easy, makes a good few portions and requires very little washing up (basically my kind of cooking!)
🍅 Roasted Red Pepper & Tomato Soup
Ingredients:
• 12 tomatoes, halved
• Handful of cherry tomatoes
• 1 red bell pepper
• 1 red onion
• 1 garlic bulb, halved
• Olive oil
• Salt
• Basil flakes
• 200ml vegetable stock
• 200ml double cream
• ½ cup Parmesan
Method:
1. Add the tomatoes, cherry tomatoes, red pepper, red onion and garlic to a roasting dish. Drizzle with olive oil and sprinkle with salt and basil flakes.
2. Roast at 180°C for 45 minutes.
3. Add everything to a blender including all the roasting juices, then add 200ml vegetable stock and blend until smooth.
4. If your blender has a reheat setting, add the double cream and Parmesan and blend again while reheating.
5. If not, transfer to a saucepan, stir in the cream and Parmesan and gently reheat.
6. Serve with a little cream, fresh basil and a crusty roll. 🤌🏻
#soupseason #tomatosoup #easyrecipes #simplerecipes #easyfood
